This soup is quick and easy to prepare and very cleansing! Enjoy this take on a Japanese classic.
Vegetable Miso Soup [Vegan]
Serves
8
Ingredients
- 400 g spiral genmai brown rice miso
- 1/4 cauliflower roughly chopped
- 1 broccoli roughly chopped
- 1 bok choy bunch sliced fine
- 12 button mushrooms sliced
- 200 g nutritionist choice bifun brown rice noodles
- 3 litres purified water
Preparation
- Heat water in soup pot and boil; add miso paste
- Chop and slice all vegetables add to pot, simmer on a low heat for 50 minutes
- Add brown rice noodles (do not over cook), 4-5 minutes
- Remove from heat and soup is ready to serve!
- 500 g tofu, organic extra firm, dice
- Add tofu to miso soup, cook for 10 minutes
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Miso
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About The Author
Rachael Campbell
See My RecipesRachael is an intuitive mentor and healer, helping women create a life of success, love and happiness. Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.'
My pet peeve is when I text a message and never get an answer or a one word response
Boil miso? Never.